White Chocolate & Strawberry Cheesecake

Grease and line a 20 or 23 cm (8-9") round , spring form cake tin and line the base with baking parchment.

Place the biscuits in a food processor and blitz until they are form fine crumbs. Add the melted butter and mix well. Place in the cake tin and press down well. Chill in the fridge for at least 30 mins.

Place the cream and chocolate into a small pan and heat very gently, stirring continuously until the chocolate has melted.

Place the gelatine in a bowl of cold water and leave for 5 mins until softened. Remove the gelatine, shaking off the water, and add to the cream and white chocolate. Stir until dissolved.

Whisk the cream cheese, icing sugar and mascarpone until smooth, then whisk in the chocolate mixture until smooth.

Hull and roughly chop 200g of the strawberries and stir into the cream cheese mixture. Pour into the cake tin and leave to set for at least 4 hours or overnight.

To decorate, push 100g of the strawberries through a sieve into a small pan. Add the strawberry jam and heat for 2-3 minutes to make a smooth sauce. Allow to cool.

Use a potato peeler to shave off small curls of white chocolate.

Run a knife around the cheesecake if necessary, then remove the sides and base of the tin. Top with strawberries, chocolate curls and just before serving drizzle with the strawberry sauce.